1. Make caramel: Melt butter in saucepan at medium heat add remaining caramel ingredients, mix well. Bring to a boil, reduce heat to low boil and let cook for 8 minutes until syrupy. 2. Remove and let cool for 10 minutes. 3. Make filling: in HOT skillet toast the spices (except salt) over med-high heat for 15-25 seconds. Add the pumpkin and granulated sugar to the pan and cook, stirring often for about 5 minutes until thickened. Stir in the cream and salt into the skillet. 4. Assembly prep: Place ladyfingers in a shallow dish in a single layer and pour caramel over top; turn to coat. 5. Let stand for 10 minutes turning occasionally. 6. Topping: Beat cream in a mixing bowl on med-high speed with a electric mixer until thickened. 7. Add confectioners' sugar and beat into soft peaks; beat in the bourbon. 8. Fold in 1/2 of the whipped mixture into the mascarpone to lighten. Fold in remaining whipped mixture. 9. Assembly: Arrange 1/2 of the ladyfingers in a single layer to cover the bottom of a 2-quart shallow casserole dish. Spread 1/2 the filling evenly over the fingers. 10. Repeat with remaining fingers and filling. Evenly spread the topping over the top and sprinkle with nutmeg. 11. Cover loosely with plastic wrap and refrigerate overnight. 12. Let stand at room temp for 1 hour before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
